Thai It Up Chicken Soup

Thai It Up Chicken Soup

This is by far our most favorite soup from the Cancer-Fighting Kitchen Cookbook.

So much in fact that it was made twice in one month.

I have never cooked with ginger before and was simply amazed at what a beautiful  fragrance and fresh flavor it added to the soup. So refreshing.


  • 8 cups chicken broth or stock
  • 1 small red onion, diced
  • 6 one inch pieces of peeled ginger
  • 1 teaspoon lime zest
  • 1/2 teaspoon of salt
  • 1 15 ounce can of coconut milk
  • 3 1/2 ounces rice noodles, broken into  2 inch pieces
  • 1 cup diced carrots
  • pinch of cayenne
  • 1 raw chicken breast, diced
  • 2 tablespoons of fresh lime juice
  • cilantro (garnish)
  • green onions (garnish)


  1. In a large soup pot, combine chicken broth/stock, pieces of ginger*, lime zest and 1/4 teaspoon sea salt. Bring ingredients to a boil. Once at a boil, lower heat to medium-low and simmer for twenty minutes.
  2. Once done simmering, scoop out the the ginger and onions. The recipe calls for scooping out all of the onions, but I leave some in for texture.
  3. Add coconut milk and carrots and simmer over medium-low heat. Be careful not to let it boil.
  4. Meanwhile in a bowl, break rice noodles into two inch pieces and soak in hot water for 10 minutes. Once done, drain and set aside.
  5. Stir in cayenne pepper, simmer for five minutes. Add chicken and simmer for an additional 10-15 minutes, until the chicken is cooked thoroughly.
  6. Stir in noodles, lime juice and remaining 1/4 teaspoon sea salt.
  7. Garnish with cilantro and green onions.
* I have never cooked with ginger and certainly didn’t have a clue how to peel it. After a quick google search I learned that the easiest way to peel ginger is to use the backside of a spoon and scrape off the outer layer. Works like a charm.


Nutritional notes:

Storage: Soup will stay well in the refrigerator for 3 to 5 days or in freezer for up to two months.

Per Serving: Calories: 290, Total Fat: 15.5 g; Carbohydrates: 35 g; Protein: 6 g; Fiber: 4 g; Sodium: 420 mg

*Carrots are an anti-inflammatory. High in vitamin A which promotes lung health. Contains beta-carotene which is associated with preventing numerous cancers.

*Cayenne pepper is an appetite stimulant, digestion aid, anti-inflammatory, antibacterial.

*Cilantro is a digestion aid, anti-inflammatory, antimicrobial, antibacterial and NF-kB regulator (plays a key role in regulating the immune system to infection). Good for chemo patients and calms nausea and upset stomachs. It has also been shown to help with anxiety.

*Coconut Milk is an anti-inflammatory, antimicrobial and antibacterial.

*Ginger is  great for nausea, an anti-inflammatory, antibacterial and NF-kB regulator. When eaten with a protein the effects are increased.

*Limes are anti-inflammatory and antimicrobial. Not only do they perk up your taste buds, but they have also been shown to boost white blood cells which helps fight infections.

*Onions are anti-inflammatory and antibacterial. Onions have been shown in studies to fight leukemia in animals.

*Sea Salt is an appetite stimulant which contains numerous essential minerals such as calcium, magnesium and potassium which you cannot find in table salt.

If you like thai flavors, you will most definitely enjoy this delicious soup. Not only is it a mouth full of savory flavors, but has so many healthy components to it!


5 thoughts on “Thai It Up Chicken Soup

  1. Yummy:) I bet it is good for fibromyalgia too.With .all the nutrients***.have some chicken breasts so am going to go get the other ingrediants….to make this …..Thanks 🙂

  2. We both loved this! Such wonderful flavor. By accident, bought Italian parsley tho Since the hubby loves cilantro he wants me to make it again the RIGHT way. But please don’t anyone tell him it had coconut milk in it! haha

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